A Culinary Journey Through Cantonese Delights: A Dim Sum Exploration

Our culinary adventure began with a visit to Lako Tur Cakes, a Cantonese classic that has undergone some modifications over time. The chefs at Lako have refined their recipe by removing bacon and mushrooms, opting instead for denser radishes and rice flour to create a more traditional flavor profile. While not everyone's cup of tea, this dish is still a nod to the culinary ancestors who paved the way for modern Cantonese cuisine.

We also sampled tripe, which is often misunderstood due to its unique texture and multiple stomachs. However, our host assured us that this was one of the most tender and flavorful options available. The addition of Chinese sausage added a pleasant surprise, and we couldn't help but feel a sense of gratitude towards the chef for introducing us to this often-overlooked dish.

Next up was Des, a traditional Malaysian cake that translates to "Malaysian cake." This airy sponge cake boasted a dark molasses flavor that was both familiar and exciting. The chefs at Lako have mastered the art of steaming these delicate rolls, which were served with sesame seeds for added texture and flavor.

One of our favorite dishes was the Taro Puff, a delicacy that showcases the technical expertise of the chef. This "secret" dessert is a staple among regulars, and we couldn't help but feel a sense of awe at its perfect balance of textures and flavors. The use of sesame seeds added a subtle nuttiness, while the taro provided a smooth, velvety texture that was both soothing and indulgent.

Mango Mochi was another standout dish that showcased the chef's creativity. While traditionally featuring a single piece of mango, our host had cleverly divided it into multiple smaller pieces, ensuring that every bite was filled with juicy sweetness. The silken tofu pudding was equally impressive, its slippery texture and velvety smoothness a perfect complement to the ripe mango.

Water Chestnut Cake was another nostalgic treat that brought back memories of childhood summers. This jell-like rice flour dessert boasted a light, airy consistency that was both refreshing and delightful. While not for everyone, this dish served as a reminder of the simple pleasures in life.

Finally, we indulged in Egg Tarts, a classic Hong Kong dessert that has been perfected over the years. The addition of black spots on the pastry crust signaled that it was a traditional Portuguese-inspired take, while the glossy finish and eggy flavor hinted at a more refined approach. Pastry crusts were served with a buttery, crispy texture that added depth to this already familiar delight.

As we concluded our dim sum adventure, we reflected on our favorite dishes and what made them stand out. The steam rice roll with shrimp was a clear winner, boasting a crispy exterior and savory flavor that left us wanting more. For repeat customers, the Taro Puff would be an obvious choice, showcasing the chef's technical prowess and creative flair.

As we bid farewell to this culinary wonderland, it became clear that our experience had been nothing short of transformative. By exploring the nuances of Cantonese cuisine and discovering new flavors, textures, and techniques, we had gained a deeper appreciation for the art of dim sum. Whether you're a seasoned foodie or an adventurous eater, Lako Pavilion is a must-visit destination that promises to delight even the most discerning palates.

And so, as we depart this culinary wonderland, we couldn't help but ponder the secrets behind the chefs' success and the stories that each dish told about their ancestors. We left with full bellies and a newfound respect for the art of dim sum, our senses satiated by the sights, smells, and flavors of Cantonese delights.

"WEBVTTKind: captionsLanguage: enhere we are in Flushing at new Lake Pavilion and we're going to order one of everything off of the dim sub CS my friend Eric Z is going to be joining us today he's a chef of winwin and 886 here in New York city so why are we here we're here to eat the menu of Lake pavil they still have the push cards all the cards have different items and you're going to have a little card with you that they'll stamp and the stamp is the den notion of how expensive that dimsum plate is ground rules Chinese restaurants have hundreds of items on their menu so today we are only going to get one of everything from the dimsum carts cuz we don't want to die the rule is we only take one bite of everything I'm quite hungry to be honest this is a bucket list item for me guys when do you get to go to a dim restaurant and Order every single thing on now we can definitively tell people when we bring people here to this restaurant this is what's best this is what you should come back for this is a hidden secret Stu for the sake of this video we should go by the general shape of the food so dumpling first and then balls rice rolls fun miscellaneous items oh but there's also buns let's do the buns before the miscellaneous okay the last round desserts this is The Dumpling round before we begin we have our tea and we have our condiments dim tum in Cantonese largely translates to what you like which means that customizing each bite is part of the experience some people go chili oil some people go chili paste some people go spicy Chinese hot mustard some people go vinegar totally up to you the first is a sui often sold as a pork dumpling with a piece of shrimp and a little bit of shrimp R Over the Top This is the most classic dim suum in all Dimson restaurants here we go tastes like Sunday morning pork is fatty pork is chewy bouncy yeah the wrapper is still tender it's not too loose not over steamed the shrimp have has the give and it's still fresh haa this is a crystal shrimp dumpling because the skin as you can tell is a little bit translucent this isn't flour it's wheat starch which is why it's so bouncy it echoes the bounciness of the shrimp inside very good the skin is bouncy but it's also very tender let's do soup dumpling SE handmade you see this little hole that's where your thumb goes when you're wrapping a dough your thumb is right in the center of the hole and then you pull your thumb out you don't get that anymore if you go to a dimon restaurant and you see that there soup dumpling in the middle is just one tip like a nipple machine made because the dough is extruded and the Machine goes up like this good it's so good Everybody Eats soup dumpling differently I have an iron of a mouth so I can take heat on my fingers and my mouth just pop it in do it at your own wrist though this looks like shrimp beautiful braiding technique whole shrimps in here Lake Pavilion not screwing around this is chive less chive than I want for Jo or any like chive thing I want to be super chy I feel like there's a lot of shrimp in here I disagree with you cuz I think because shrimp is so much milder and it's more delicate I want the tribe to be balanced I think it's a good amount of tribes I didn't like this one growing up Chow Joo dumpling it's huge it's really heavy it's probably going to have peanuts some pork maybe some glass noodles depends do you think you can eat this in one bite more like a challenge don't tempt me I bet you couldn't I'll do it if you do it let's do it okay you just got to chill Eric now we know where his limits are seven rounds fifth bite we bit into it thinking that it was going to be filled with things like vegetables shitake mushrooms maybe a better the shrimp plat twist 70 G of starch it's going to be a fun day what we've learned momentum I think we need to keep it up this is a leak dumpling I like this AR I love it I like this sear dumpling because it breaks up the monoy of the steam dumplings which I think is the main anchor of dimsum excuse me that's how zojja really got to him this is a very fun puffy glutenous rice Mochi like dumpling but it's very crispy on the outside it's basically deep fried Mochi with a little bit of pork in the middle I love this one again it's just the the beauty and balance and the textures right so crispy on the outside so pillowy in the middle little bit of saltiness and savoriness from The Filling this is the one I've been looking forward to the most look at this beautiful honeycomb shape this is taro paste with wheat starch there's a good amount of oil in the batter itself as it fries the moisture start to push it outwards to create this honeycomb effect and it just locked perfectly in shape it's one of those like miraculous things you can only do with a taro batter the reason why Dimson restaurants don't make this anymore is because this has to fry at a slightly lower temperature if it fried at a higher temperature it would walk in and get hard so you need a separate specific fryer for making woal I didn't have a lot of respect for this dish but now I do so D I love this one this might be the one okay Lotus Leaf wrapped rice rice with chicken like a Chinese tamale yeah usually there's one piece of fatty pork Sometimes some dried shrimp shitake mushrooms 10 bites in what is your favorite I think top top bite for me would be the tar because there's just so much textural difference and they pack so much stuff into just one single bite this is too technical of a dish for us as chefs to not respect it and not put it at the top they have 470 seats here and they're still making these every single day Lake Pavilion that's why we come here respect Balls next this is a lightweight round how are you feeling I'm feeling good that's a long pause you know how when you play Tetris you go into a game you know you have a strategy you're building it up and then you just make one mistake and it derails that whole thing chjo dumpl of these the most traditional is the beef ball it's whipped until it's emulsified and it develops a good amount of mein which is why despite it being beef it's quite bouncy when I grew up I didn't like the beef wall because it doesn't taste like beef it taste beef you want to see those protein strands this is really bouncy it's like a very light it's not as dense and bouncy it's more of like a fluff and bouncy fluff and bouncy do you think that this is an acquired taste for people who didn't grow up with it yes but then I think the historical context is also important right this is a good way to utilize a very little bit of protein and make a lot of food right this is a pork ball with Chinese Mountain yams and Lotus root I've always preferred pork balls more than beef balls because pork in itself just absorbs more moisture more than beef does yeah and so the texture is always a little bouncier good sticky rice meatball in Chinese it's janju which is Pearl referring to the shiny bits of rice on top this is my favorite I love this one so sticky rice on the outside pork on the inside so good it's like a little Rice Bowl it's like an onion gidy this is not strictly a ball but there are fish balls often times in the US people will see pork skin in the form most common as Chone Chone or those crispy puff thing similar technique in puffing it but you've built all this air inside the gelatin is trapping all of that moisture why not braze it to soak up the broth natural sweetness from the daon I love this one it's so much flavor for such little color this is Lang cow which is is fact check for me I think the translation is carp carp fish balls freshwater fish tends to be a little bit grassier um some people might say fishy or gy so that's what the white pepper on top is for it's a cut through that gaminess it's good similar flavor profile to the beef actually yeah see fried black sesame Ball but they've dyed to Green what's inside I think black sesame paste and fried Gless rice oh my God it's electric green why does it have to be green presentation is everything delicious round two light work balls are done what's your number one the uh the brace cherone really really struck a cord with me it's not something I eat often it could be as sleeper her it's Nostalgia but like we're in a dims some restaurant I'm entitled to give out Awards based on Nostalgia very nostalgic for me I'll put that at the top next round rolls I swear I think they get a commission by the way they're like really trying to push their stuff I wouldn't be surprised round three how you feeling I feel okay actually after the balls round I feel kind of refreshed I feel successful rolls cylindrical items at the dimsum restaurant these dishes in dimsum are really important because they have to be made to order they're always steaming pot they plate it they cut it up give you the soy sauce over the top table side this is what they call a crispy shrimp roll deep fried shrimp inside of a batter wrapped inside of a silky slippery rice batter on the outside soy sauce over the top the reason why it's red is red glutenous rice mustard for me as is for me one bite up to the top of the charts this might be the one mhm glassy crispy like a little bit of crunch it still has the textural presence not too Airy really nice and sweet plump bouncy shrimp the red glutenous rice is for show how do you know it's a star item if it's not red right You' be able to see it from across the room it's canese marketing this is like a Lake Pavilion special and if you go anywhere else and they have it it's not going to be red you have talo which is a yaay in the middle and then slippery rice noodle over the outside this buils upon the classic success of this dish texturally it's as if this had shrimp in the middle shrimp rice roll standard issue every single dim some restaurant will have back in the day you used to have dimsum carts that would roll these to order on the dimsum cart beef rice roll I actually quite like these pler ones cuz you get to taste the sweet soy sauce a little bit more shrimp tofu skin roll this guy comes with a salad dressing literally called Salad yeah so shrimp face Ultra Whi the skin on the outside is tofu skin which is when you cook soy milk the top layer coagulated protein M so tasty it's warm it's bouncy really nice fried tofu skin pork roll bet you can't this whole thing in your mouth stop saying that dude yum good this might be the first dim we've had that's dressed in sauce little bit sweet Savory I like and the tofu skin is not crispy it's more of like a elastic sort of dense texture that holds everything together which works because the shrimp is so bouncy that's the rolls fried shrimp roll still the one for me for sure the rice batter isn't too crispy it's not too Airy and the shrimp itself is chunky and coarse paired with that super tender light fluffy almost rice roll skinin it's like there's no way you can go wrong and the sweet soy sauce is just the cherry on top you look like you're struggling I refuse to believe that you're right it's a mental game and I'm ready for the boughs round four easy all buns buns boughs light and fluffy should be another cake wall this is the custard bun it looks a little bit like a Mexican Concha not to be confused with the egg yolk bun the egg yolk bun is salted egg yolk and runny this is not runny it's a custard sweet aromatic we've been eating so much Savory salty food it's a nice change of past here it comes this is the EG Yol bun that's in question it's really really hot inside running hot lava going to let that chill for a second classic standard dim some buns very good pork honly one of my hot takes is I don't love bow why not it's light but it's it ends up being quite dense this is the chicken one same dough inside is a meatball not my favorite also but to be fair it's because we've eaten three previous rounds yeah so this coming into our stomach and forming a dough ball in itself isn't the most appealing thing right now it's ch be good this is probably my favorite item at salted egg yolk buns what the M oh yeah salted EG salty Savory plus sweet fatty runny you saw the difference between the custard bun and the Egg Yol bun that's up there so what's up with the pig it's a sweet potato bun it's cute fine fine you won't you won't you won't you won't you know when you chew something not outside in but inside out it's keep flipping in your mouth I think it's pretty good surprisingly not bad pineapple bun with Char in the middle oh nice and light my God right it's called pineapple blend cuz it looks like the skin of a pineapple has nothing to do with pineapples it's margarine SL lard sugar custard powder topping so me and this this is a better version of the taso B yeah has more flavor more texture this snow white bun I love the topping it's a sweet crackly crumble yeah I have to go with the egg bun no questions egg yolk bun is a winner it's Improvement on the custard bun it's sweet it breaks up the meal yep croud pleaser round five the quiet this we've been all day yeah I'm really starting to feel all the carbohydrates creep up very uncomfortable especially when you're looking at this tarot tower under normal circumstances we would probably Marvel at the technique and and how you can see individual strands of Julian Taro inside now it just looks like it's this thing is like 2 lb this is the extras the miscellaneous category this is the stuff that didn't fit into the other categories I have to say spare ribs are one of my favorite things at dim some because there's so many of them so if like the adults are talking you just sit next to it you can constantly just keep picking it you just keep attacking it and hot take I think spare ribs is the better rib right I much prefer spare ribs over baby back ribs it's Meier it's fattier and it's got that cartilage this is also velveted and marinated in corn starch among other things so it's nice and slippery and soft all short time short rib this is tenderized beyond belief the seasoning is black pepper super sweet honestly I am not the biggest fan of how meat sometimes is over tenderized not my favorite I have to say you got to keep into consideration that a lot of old people come here they don't got your young teeth I love chicken feet so we're doing one bite right I was thinking about this oh yeah wow I'm pretty sure that I can probably eat this whole thing and just spit out all the bones clean go ahead it might take a while yeah do it damn say hello to your mother for me honestly earlier I had believed that my biggest mistake was taking single bites of food now I realize the biggest mistake is bringing him even I'm impressed come on this is really good chicken beet it's not overly soft and the gelatin man the gelatin is just so delicious it's icky gooey nice sweet sauce is that your one bite are you serious this kind no respect 40 rounds of dim some later I don't have to play youring games dude trying to walk out of this restaurant with a modum of self-respect spring rolls if you come to dim some too late everyone else who got here in early they have all the fresh stuff stuff like this doesn't sit very well I bet it was hying hot it would be good be delicious but it's too late in the afternoon spicy peppers stuffed with fish paste oh spicy yeah good back to that emulsified whipped fish paste oh my god really spicy really spicy but you know Classics Lako tur cakes how one has improved upon a lot of Cantonese dishes the Lako they've decided to remove all of the bacon and mushrooms and aromatics and things that make it taste good because we have better quality radishes a little bit denser lots of rice flour you can't come to di some not or order turnup kit yeah you're right you're right you're right a BL even if it's like maybe not everybody's favorite it still sits there as sort of a a courtesy to your ancestors this is tripe cows have multiple stomachs this is one of them I love this texture that I don't think a lot of Americans grew up with but I love it very good here you go tarot Taro TT little bit chili oil quite nice quite good oh that is delicious there's Chinese sausage in here it kind of like tastes You by surprise it's very tender and it's it's more pronounced in flavor than the lakco yeah dude I think we owe this guy apology I would actually maybe for this round put it at the top for me yeah I think so too sleeper sorry sleeper It's the final countdown we did eat some things earlier that were sweet but here's Des a proper Malo which I think the translation is Malaysian cake so good it's very very airy sponge cake like a dark molassy flavor LAX Sesame rolls in Hong Kong we call this faum like film like rolls of film like Kodak yeah yeah like Kodak it is also made from glutenous rice it is a steamed slightly sweet Sesame flavored roll and when we were kids we would eat this by unrolling it delicious oh yeah a winner this round for me man I really want another bite of this I think this is so nice uh this is the tofu pudding h m super slippery slippery velvety silken tofu texture mango Mochi this is theoretically one piece of mango inside traditionally that's how it's made but I can feel that it's multiple little pieces look how soft and go it is I'm not an idiot delous no we're going to wait in silence till you learn your lessons water chestnut cake I've never had this dad's favorite also one of those jelly like rice flour things with a little bit of sliced water chestnut to give it crisp lightly sweet good not for me this is like jello shock consistency but there's no Vodka it's like sear Jello-O yeah but I can appreciate Nostalgia I mean half of the stuff here is Nostalgia right I speaking of nostalgia this is probably everyone's go-to dessert here so egg Tarts normally two ways to do it one's a cookie crust one is a pastry crust if you don't see black spots it's a Hong Kong style one if you see black spots it's a Portuguese Hong Kong take on pastel Donata M it's really good it's really good it's so eggy and it's so glossy and consistent barely sweet pastry is so buttery so good all rounds done so you can see Empty Tables defeated men it's the most we've ever ordered for two people at least the next order of business is to figure out what our accolades are the star best thing we ate all day the repeat what we want to come back for and the regular only corner of the menu that you only get if you're here all the time it goes without saying that our favorite thing that we ate was probably the steam rice roll with shm yeah very special Fry on ni shrimp yes rice flour fry like a Vietnamese St spring roll y very tasty and anytime you're putting deep fried thing and then wrapping it with something that's super hot and moist you run the risk of ruining the entire dish and ruining the crisp but well done here I think it might be the best selling item here the repeat I think is probably the Taro puff I just think you can't deny the technique that went into the Taro Puff I can see that I respect it it is a dying art form it is way more technical the secret one the one that the regular know about Sesame rule the film The Sesame rule the Kodak subtlety perfect texture fun a little bit Nostalgia yeah that was fun yeah I'm good I I think it's going to hit a little later I'm just glad that we got to check off this bucket list item yeah I've always wanted to do this eat every single thing at dim some because dimsum is in cantones whatever you like so why not actually figure out definitively what it is that we like you're struggling I'm you're struggling bro I'm trying to remind myself to breathe sit up straight well cheers to this a great lunch new Lake Pavilionhere we are in Flushing at new Lake Pavilion and we're going to order one of everything off of the dim sub CS my friend Eric Z is going to be joining us today he's a chef of winwin and 886 here in New York city so why are we here we're here to eat the menu of Lake pavil they still have the push cards all the cards have different items and you're going to have a little card with you that they'll stamp and the stamp is the den notion of how expensive that dimsum plate is ground rules Chinese restaurants have hundreds of items on their menu so today we are only going to get one of everything from the dimsum carts cuz we don't want to die the rule is we only take one bite of everything I'm quite hungry to be honest this is a bucket list item for me guys when do you get to go to a dim restaurant and Order every single thing on now we can definitively tell people when we bring people here to this restaurant this is what's best this is what you should come back for this is a hidden secret Stu for the sake of this video we should go by the general shape of the food so dumpling first and then balls rice rolls fun miscellaneous items oh but there's also buns let's do the buns before the miscellaneous okay the last round desserts this is The Dumpling round before we begin we have our tea and we have our condiments dim tum in Cantonese largely translates to what you like which means that customizing each bite is part of the experience some people go chili oil some people go chili paste some people go spicy Chinese hot mustard some people go vinegar totally up to you the first is a sui often sold as a pork dumpling with a piece of shrimp and a little bit of shrimp R Over the Top This is the most classic dim suum in all Dimson restaurants here we go tastes like Sunday morning pork is fatty pork is chewy bouncy yeah the wrapper is still tender it's not too loose not over steamed the shrimp have has the give and it's still fresh haa this is a crystal shrimp dumpling because the skin as you can tell is a little bit translucent this isn't flour it's wheat starch which is why it's so bouncy it echoes the bounciness of the shrimp inside very good the skin is bouncy but it's also very tender let's do soup dumpling SE handmade you see this little hole that's where your thumb goes when you're wrapping a dough your thumb is right in the center of the hole and then you pull your thumb out you don't get that anymore if you go to a dimon restaurant and you see that there soup dumpling in the middle is just one tip like a nipple machine made because the dough is extruded and the Machine goes up like this good it's so good Everybody Eats soup dumpling differently I have an iron of a mouth so I can take heat on my fingers and my mouth just pop it in do it at your own wrist though this looks like shrimp beautiful braiding technique whole shrimps in here Lake Pavilion not screwing around this is chive less chive than I want for Jo or any like chive thing I want to be super chy I feel like there's a lot of shrimp in here I disagree with you cuz I think because shrimp is so much milder and it's more delicate I want the tribe to be balanced I think it's a good amount of tribes I didn't like this one growing up Chow Joo dumpling it's huge it's really heavy it's probably going to have peanuts some pork maybe some glass noodles depends do you think you can eat this in one bite more like a challenge don't tempt me I bet you couldn't I'll do it if you do it let's do it okay you just got to chill Eric now we know where his limits are seven rounds fifth bite we bit into it thinking that it was going to be filled with things like vegetables shitake mushrooms maybe a better the shrimp plat twist 70 G of starch it's going to be a fun day what we've learned momentum I think we need to keep it up this is a leak dumpling I like this AR I love it I like this sear dumpling because it breaks up the monoy of the steam dumplings which I think is the main anchor of dimsum excuse me that's how zojja really got to him this is a very fun puffy glutenous rice Mochi like dumpling but it's very crispy on the outside it's basically deep fried Mochi with a little bit of pork in the middle I love this one again it's just the the beauty and balance and the textures right so crispy on the outside so pillowy in the middle little bit of saltiness and savoriness from The Filling this is the one I've been looking forward to the most look at this beautiful honeycomb shape this is taro paste with wheat starch there's a good amount of oil in the batter itself as it fries the moisture start to push it outwards to create this honeycomb effect and it just locked perfectly in shape it's one of those like miraculous things you can only do with a taro batter the reason why Dimson restaurants don't make this anymore is because this has to fry at a slightly lower temperature if it fried at a higher temperature it would walk in and get hard so you need a separate specific fryer for making woal I didn't have a lot of respect for this dish but now I do so D I love this one this might be the one okay Lotus Leaf wrapped rice rice with chicken like a Chinese tamale yeah usually there's one piece of fatty pork Sometimes some dried shrimp shitake mushrooms 10 bites in what is your favorite I think top top bite for me would be the tar because there's just so much textural difference and they pack so much stuff into just one single bite this is too technical of a dish for us as chefs to not respect it and not put it at the top they have 470 seats here and they're still making these every single day Lake Pavilion that's why we come here respect Balls next this is a lightweight round how are you feeling I'm feeling good that's a long pause you know how when you play Tetris you go into a game you know you have a strategy you're building it up and then you just make one mistake and it derails that whole thing chjo dumpl of these the most traditional is the beef ball it's whipped until it's emulsified and it develops a good amount of mein which is why despite it being beef it's quite bouncy when I grew up I didn't like the beef wall because it doesn't taste like beef it taste beef you want to see those protein strands this is really bouncy it's like a very light it's not as dense and bouncy it's more of like a fluff and bouncy fluff and bouncy do you think that this is an acquired taste for people who didn't grow up with it yes but then I think the historical context is also important right this is a good way to utilize a very little bit of protein and make a lot of food right this is a pork ball with Chinese Mountain yams and Lotus root I've always preferred pork balls more than beef balls because pork in itself just absorbs more moisture more than beef does yeah and so the texture is always a little bouncier good sticky rice meatball in Chinese it's janju which is Pearl referring to the shiny bits of rice on top this is my favorite I love this one so sticky rice on the outside pork on the inside so good it's like a little Rice Bowl it's like an onion gidy this is not strictly a ball but there are fish balls often times in the US people will see pork skin in the form most common as Chone Chone or those crispy puff thing similar technique in puffing it but you've built all this air inside the gelatin is trapping all of that moisture why not braze it to soak up the broth natural sweetness from the daon I love this one it's so much flavor for such little color this is Lang cow which is is fact check for me I think the translation is carp carp fish balls freshwater fish tends to be a little bit grassier um some people might say fishy or gy so that's what the white pepper on top is for it's a cut through that gaminess it's good similar flavor profile to the beef actually yeah see fried black sesame Ball but they've dyed to Green what's inside I think black sesame paste and fried Gless rice oh my God it's electric green why does it have to be green presentation is everything delicious round two light work balls are done what's your number one the uh the brace cherone really really struck a cord with me it's not something I eat often it could be as sleeper her it's Nostalgia but like we're in a dims some restaurant I'm entitled to give out Awards based on Nostalgia very nostalgic for me I'll put that at the top next round rolls I swear I think they get a commission by the way they're like really trying to push their stuff I wouldn't be surprised round three how you feeling I feel okay actually after the balls round I feel kind of refreshed I feel successful rolls cylindrical items at the dimsum restaurant these dishes in dimsum are really important because they have to be made to order they're always steaming pot they plate it they cut it up give you the soy sauce over the top table side this is what they call a crispy shrimp roll deep fried shrimp inside of a batter wrapped inside of a silky slippery rice batter on the outside soy sauce over the top the reason why it's red is red glutenous rice mustard for me as is for me one bite up to the top of the charts this might be the one mhm glassy crispy like a little bit of crunch it still has the textural presence not too Airy really nice and sweet plump bouncy shrimp the red glutenous rice is for show how do you know it's a star item if it's not red right You' be able to see it from across the room it's canese marketing this is like a Lake Pavilion special and if you go anywhere else and they have it it's not going to be red you have talo which is a yaay in the middle and then slippery rice noodle over the outside this buils upon the classic success of this dish texturally it's as if this had shrimp in the middle shrimp rice roll standard issue every single dim some restaurant will have back in the day you used to have dimsum carts that would roll these to order on the dimsum cart beef rice roll I actually quite like these pler ones cuz you get to taste the sweet soy sauce a little bit more shrimp tofu skin roll this guy comes with a salad dressing literally called Salad yeah so shrimp face Ultra Whi the skin on the outside is tofu skin which is when you cook soy milk the top layer coagulated protein M so tasty it's warm it's bouncy really nice fried tofu skin pork roll bet you can't this whole thing in your mouth stop saying that dude yum good this might be the first dim we've had that's dressed in sauce little bit sweet Savory I like and the tofu skin is not crispy it's more of like a elastic sort of dense texture that holds everything together which works because the shrimp is so bouncy that's the rolls fried shrimp roll still the one for me for sure the rice batter isn't too crispy it's not too Airy and the shrimp itself is chunky and coarse paired with that super tender light fluffy almost rice roll skinin it's like there's no way you can go wrong and the sweet soy sauce is just the cherry on top you look like you're struggling I refuse to believe that you're right it's a mental game and I'm ready for the boughs round four easy all buns buns boughs light and fluffy should be another cake wall this is the custard bun it looks a little bit like a Mexican Concha not to be confused with the egg yolk bun the egg yolk bun is salted egg yolk and runny this is not runny it's a custard sweet aromatic we've been eating so much Savory salty food it's a nice change of past here it comes this is the EG Yol bun that's in question it's really really hot inside running hot lava going to let that chill for a second classic standard dim some buns very good pork honly one of my hot takes is I don't love bow why not it's light but it's it ends up being quite dense this is the chicken one same dough inside is a meatball not my favorite also but to be fair it's because we've eaten three previous rounds yeah so this coming into our stomach and forming a dough ball in itself isn't the most appealing thing right now it's ch be good this is probably my favorite item at salted egg yolk buns what the M oh yeah salted EG salty Savory plus sweet fatty runny you saw the difference between the custard bun and the Egg Yol bun that's up there so what's up with the pig it's a sweet potato bun it's cute fine fine you won't you won't you won't you won't you know when you chew something not outside in but inside out it's keep flipping in your mouth I think it's pretty good surprisingly not bad pineapple bun with Char in the middle oh nice and light my God right it's called pineapple blend cuz it looks like the skin of a pineapple has nothing to do with pineapples it's margarine SL lard sugar custard powder topping so me and this this is a better version of the taso B yeah has more flavor more texture this snow white bun I love the topping it's a sweet crackly crumble yeah I have to go with the egg bun no questions egg yolk bun is a winner it's Improvement on the custard bun it's sweet it breaks up the meal yep croud pleaser round five the quiet this we've been all day yeah I'm really starting to feel all the carbohydrates creep up very uncomfortable especially when you're looking at this tarot tower under normal circumstances we would probably Marvel at the technique and and how you can see individual strands of Julian Taro inside now it just looks like it's this thing is like 2 lb this is the extras the miscellaneous category this is the stuff that didn't fit into the other categories I have to say spare ribs are one of my favorite things at dim some because there's so many of them so if like the adults are talking you just sit next to it you can constantly just keep picking it you just keep attacking it and hot take I think spare ribs is the better rib right I much prefer spare ribs over baby back ribs it's Meier it's fattier and it's got that cartilage this is also velveted and marinated in corn starch among other things so it's nice and slippery and soft all short time short rib this is tenderized beyond belief the seasoning is black pepper super sweet honestly I am not the biggest fan of how meat sometimes is over tenderized not my favorite I have to say you got to keep into consideration that a lot of old people come here they don't got your young teeth I love chicken feet so we're doing one bite right I was thinking about this oh yeah wow I'm pretty sure that I can probably eat this whole thing and just spit out all the bones clean go ahead it might take a while yeah do it damn say hello to your mother for me honestly earlier I had believed that my biggest mistake was taking single bites of food now I realize the biggest mistake is bringing him even I'm impressed come on this is really good chicken beet it's not overly soft and the gelatin man the gelatin is just so delicious it's icky gooey nice sweet sauce is that your one bite are you serious this kind no respect 40 rounds of dim some later I don't have to play youring games dude trying to walk out of this restaurant with a modum of self-respect spring rolls if you come to dim some too late everyone else who got here in early they have all the fresh stuff stuff like this doesn't sit very well I bet it was hying hot it would be good be delicious but it's too late in the afternoon spicy peppers stuffed with fish paste oh spicy yeah good back to that emulsified whipped fish paste oh my god really spicy really spicy but you know Classics Lako tur cakes how one has improved upon a lot of Cantonese dishes the Lako they've decided to remove all of the bacon and mushrooms and aromatics and things that make it taste good because we have better quality radishes a little bit denser lots of rice flour you can't come to di some not or order turnup kit yeah you're right you're right you're right a BL even if it's like maybe not everybody's favorite it still sits there as sort of a a courtesy to your ancestors this is tripe cows have multiple stomachs this is one of them I love this texture that I don't think a lot of Americans grew up with but I love it very good here you go tarot Taro TT little bit chili oil quite nice quite good oh that is delicious there's Chinese sausage in here it kind of like tastes You by surprise it's very tender and it's it's more pronounced in flavor than the lakco yeah dude I think we owe this guy apology I would actually maybe for this round put it at the top for me yeah I think so too sleeper sorry sleeper It's the final countdown we did eat some things earlier that were sweet but here's Des a proper Malo which I think the translation is Malaysian cake so good it's very very airy sponge cake like a dark molassy flavor LAX Sesame rolls in Hong Kong we call this faum like film like rolls of film like Kodak yeah yeah like Kodak it is also made from glutenous rice it is a steamed slightly sweet Sesame flavored roll and when we were kids we would eat this by unrolling it delicious oh yeah a winner this round for me man I really want another bite of this I think this is so nice uh this is the tofu pudding h m super slippery slippery velvety silken tofu texture mango Mochi this is theoretically one piece of mango inside traditionally that's how it's made but I can feel that it's multiple little pieces look how soft and go it is I'm not an idiot delous no we're going to wait in silence till you learn your lessons water chestnut cake I've never had this dad's favorite also one of those jelly like rice flour things with a little bit of sliced water chestnut to give it crisp lightly sweet good not for me this is like jello shock consistency but there's no Vodka it's like sear Jello-O yeah but I can appreciate Nostalgia I mean half of the stuff here is Nostalgia right I speaking of nostalgia this is probably everyone's go-to dessert here so egg Tarts normally two ways to do it one's a cookie crust one is a pastry crust if you don't see black spots it's a Hong Kong style one if you see black spots it's a Portuguese Hong Kong take on pastel Donata M it's really good it's really good it's so eggy and it's so glossy and consistent barely sweet pastry is so buttery so good all rounds done so you can see Empty Tables defeated men it's the most we've ever ordered for two people at least the next order of business is to figure out what our accolades are the star best thing we ate all day the repeat what we want to come back for and the regular only corner of the menu that you only get if you're here all the time it goes without saying that our favorite thing that we ate was probably the steam rice roll with shm yeah very special Fry on ni shrimp yes rice flour fry like a Vietnamese St spring roll y very tasty and anytime you're putting deep fried thing and then wrapping it with something that's super hot and moist you run the risk of ruining the entire dish and ruining the crisp but well done here I think it might be the best selling item here the repeat I think is probably the Taro puff I just think you can't deny the technique that went into the Taro Puff I can see that I respect it it is a dying art form it is way more technical the secret one the one that the regular know about Sesame rule the film The Sesame rule the Kodak subtlety perfect texture fun a little bit Nostalgia yeah that was fun yeah I'm good I I think it's going to hit a little later I'm just glad that we got to check off this bucket list item yeah I've always wanted to do this eat every single thing at dim some because dimsum is in cantones whatever you like so why not actually figure out definitively what it is that we like you're struggling I'm you're struggling bro I'm trying to remind myself to breathe sit up straight well cheers to this a great lunch new Lake Pavilion\n"